Bıt Bıt Soup Recipe
BIT BIT Soup, which belongs to Turkish Anatolian cuisine, is a winter and healing soup that supports immunity due to its protein -rich content. It is said that he received his name from the sounds of the pot while baking the soup. The secret of its flavor is that it is cooked for a long time and the tastes and tastes of all the materials. Enjoy your meal!
Ingredients:
For: 6 People
Prep: 15 Min
Cook: 30 Min
| Ingredients for Soup: | |||
| Boiled Chickpeas | 1 Cup | ||
| Liquid Oil | 3 Tbsp | ||
| Chicken Broth (Or Water) | 2 Cup | ||
| Water (Hot) | 3 Cup | ||
| Flour | 2 Tbsp | ||
| Yogurt | 5 Tbsp | ||
| Egg Yolk | 1 Qty | ||
| Ingredients for Meatball: | |||
| Minced Meat (Chickpeas) | 200 Grams | ||
| Dry Onion (Little Boyæ) | 1 Qty | ||
| Crumbs Bread | 1 Qty | ||
| Liquid Oil (For Frying) | 2 Tbsp | ||
| Ingredients for Sauce: | |||
| Powdered Red Pepper | 1 Tsp (large) | ||
| Butter (Or Oil) | 2 Tbsp | ||
| Liquid Oil | 2 Tbsp | ||
Steps:
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For the meatballs of the soup, peel 1 small onion and grate a thin grate. Squeeze the water between your palm and separate.
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Knead by adding twice to the ground beef, squeezed onion, bread and black pepper. Cut the small marble -sized pieces from the mortar and roll.
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Fry the meatballs you prepare with 3 tablespoons of oil in the saucepan where you will make soup and fry until the color is shook with lightly shaking.
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Take the fried meatballs from the pot. Add the flour to the saucepan and fry until the smell comes out (1-2 minutes). Add chicken broth and hot water slowly and mix and allow to boil over medium heat.
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In the boiling soup, add boiled chickpeas and meatballs. Add the licorice (whipped yogurt with egg yolk) close to cooking. Finally, add salt and check the taste.
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Oil the oil and butter and add red pepper. You can serve hot oil on your soup in service bowls. Enjoy your meal!
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Note: You should add salt at the last stage to prevent the cutting soups from yogurt.
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Menu Recommendation: BIT BIT Soup, Chicken Closing, Spoon Salad, Milk Cup Kadayif
55 Min
